Pineapple rice

Ingredients:
2 cups of rice, cooked and kept cool
250 grams small shrimps, peeled (fresh or frozen will do)
200 grams chicken breast/ fillet, diced and seasoned with some oyster sauce and white pepper
6 crabsticks, diced (and/ or diced ham, if preferred)
½ portion of pineapple fruit, diced
2 tablespoons of black/ golden raisins, soaked in water for 10 minutes
1 small onion, peeled and chopped
2 cloves of garlic, finely chopped
2 – 3 eggs

Sauce/ Condiments:
3 tablespoons of freshly squeezed pineapple juice 
2 tablespoons of turmeric powder
2 tablespoons of Thai fish sauce
1 teaspoon of salt
Dash of white pepper

3 tablespoons of cooking oil
1 tablespoon of butter (Optional)

Garnishing:
2 tablespoons of pork floss
1 tablespoon of cashew nuts, roasted
Some chopped corriander and red chilis

Methods
1) Break and beat 1 egg in a small bowl. Drizzle the beaten egg into cold rice and mix well. May also mix in 1 tablespoon of butter for better aromas. Set aside.

2) Heat wok with 2 tablespoons of oil over medium heat, add the garlic and stir fry till golden brown. Add onion, and then, the diced chicken, crabsticks (or/ and ham) and shrimps.

3) Reduce heat to medium-low fire. Add in rice, raisins and pineapples. Then, add in turmeric power and pineapple juice. Stir fry to combine. Add salt and pepper. Drizzle fish sauce. Stir fry to combine all well.

4) Scrape the fried rice to a side further from you to create some space in the wok. Tilt the wok a little towards you. Add 1 tablespoon of cooking oil, increase heat. Break 1 – 2 eggs in the heated oil and scramble with spatula. Let the eggs cook till almost set before returning the fried rice on the eggs. Reduce heat and quick stir to mix up the rice and eggs. Heat off and dish up. Garnish and serve while warm.